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Of course, you don't have to use all ten herbs, and you can vary the quantities to suit your taste, or add herbs you may have growing in your garden. However you make it, thick slices of this aromatic blend are delicious on grilled fish or steaks, spread on large mushrooms before baking or stuffed under the skin of a chicken before roasting. You could even stir it into hot pasta for an instant supper, or spread it on discs of baguette and bake to create herby crostini.
Makes: 12 to 15 slices
This recipe was first published in August 2004.